New York City commercial kitchens must keep kitchen fire-suppression systems inspected and tagged on the NFPA 17A/96 six-month cycle. FDNY enforcement is separate from hood cleaning — a degreasing invoice does not replace the suppression tag, and an expired tag can become a violation that follows the occupancy.
Installation of kitchen suppression piping in New York City often involves a Master Fire Suppression Piping Contractor (MFSPC). Inspection and tagging is typically done by factory-trained technicians under a licensed contractor. HoodInspect does not invent extra badges. Confirm whatever license or FDNY-facing credential a company publishes with the issuing board before you hire.
NYC listings include shops that service Ansul, Kidde, Range Guard, Pyro-Chem, and related UL 300 systems. Dense restaurant build-outs change appliances under the hood; an inspector should confirm nozzle aiming matches the current cooking line, not the layout from the last install.
Who inspects kitchen fire suppression systems in New York?
New York City commercial kitchens need factory-trained technicians under a licensed contractor to inspect and tag wet-chemical hood suppression systems on the NFPA 17A/96 six-month cycle. FDNY enforcement is separate from hood cleaning. HoodInspect lists NYC inspectors who service brands such as Ansul and Range Guard; we do not invent extra badges.
New York cities
Read the six-month tag guide, how NFPA 17A vs NFPA 96 apply to kitchen suppression, and how to identify Ansul vs Kidde before you hire. Brand pages: Ansul, Kidde, Range Guard.
Other HoodInspect states: Texas, Georgia, Florida and California.